I am so excited right now – I don’t know if it is from the mug of coffee I just finished or because I have found so many amazing recipes for Thanksgiving that I just can’t wait to share! Every year my parents host Thanksgiving. About 8 years ago I asked if I could help cook. This was around the same time I became very interested in nutrition, so my ulterior motive was to turn our traditional WI thanksgiving into a more wholesome, healthful, and nutritious meal. Thankfully that first successful year has turned into tradition of homemade pies, fresh vegetables, and made-from-scratch cranberry sauce.
Each year I search for new recipes to try. In the last few weeks I have found dozens of fall dishes that I can’t wait to try (but will likely have to with this thing called medical school in my way). Here are some of the favorites I have found so far. As I make them, I will post the recipes with notes about how they were.
- Quinoa salad with butternut squash, dried cranberries, and pepitas
- Roasted butternut squash with kale and almond pecan pamesan
- Cranberry, apricot, and pecan wild rice pilaf
- Mashed rutabaga with sour cream and dill
- Green bean casserole with shallot crumb topping
- Kale and apple salad with pancetta and candied pecans
- Lemon salt-roasted fingerling potatoes
- Pumpkin walnut bread
- Yogurt and apricot pie with crunchy granola crust (substitute apples or homemade cranberry sauce for apricot)